Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Monday, 26 June 2017

Happy World Pineapple Day!

Very
Simple Food, Jill Dupleix, 2003 London

Pineapple Vodka Crush

“This
is so spritzy and refreshing that people put a spoonful in their mouth nd immediately
go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if
you put it in the freezer and forget to stir it, don’t worry, the vodka
prevents it from freezing into a solid block – after 15 minutes in the fridge
it will be soft enough to serve.”

Cut
the top off the pineapple and slice lengthwise into quarters. Slice off and
discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the
pineapple flesh into cubes.

Whiz
the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint
leaves.

Pour
the mixture into a plastic container or ice-cream tray and freeze for one hour
or two until firm on the outside and still liquid in the centre. Tip the
mixture into a bowl and beat well, then return to the freezer for another hour
or so, until partly frozen. Beat again, breaking up any crystals, then freeze
until required.

Chill
4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15
minutes to soften before serving. Scoop into the chilled bowls or glasses and
serve, with a sprig of mint on the side.